- 2 Tablespoons olive oil, plus more if needed
- 1/4 Cup mirepoix, 1/3 part diced celery, 1/3 part diced carrots, 1/3 part diced fennel
- 3 peppercorns
- 1 clove garlic, smashed
- 2 Tablespoons lemon juice
- 1/4 Cup champagne vinegar
- 1/4 Cup white wine
- 1/2 Cup water
- 4 artichoke hearts, choke removed and sliced in half, soaked in lemon water
- 2 Tablespoons butter
- Tomato concasse, for garnish
- Sliced radishes, for garnish
- Soft herbs, such as parsley, basil, and mint, for garnish
- Salt and pepper, to taste
In a medium sauté pan, heat 2 tablespoons of oil over medium-high. Add the mirepoix, peppercorns, and clove of garlic and season with salt and pepper to taste. Cook for 2 minutes and then add the lemon juice, champagne vinegar, white wine, and water. Bring mixture to a boil and add the artichoke hearts. Lower the heat to a simmer, cover, and cook for 8 minutes.
Using a paring knife, check the artichoke hearts. If the hearts pull away from the knife easily (are knife-tender), remove the hearts from the braising liquid and set aside. Season the liquid with salt and pepper and bring to a boil. Cook at a boil until the liquid is reduced by ½ into a sauce, about 15 minutes. Remove from the heat, add the butter, and lightly shake the pan in circles to emulsify. If you don’t want to use the butter, substitute with oil.
Place 2 artichoke halves on 4 different plates. Garnish with tomato, sliced radishes, and soft herbs and serve.